Sous Chef

President-Hotel-Cape-Town; Cape Town; On-site; ZAR 420,000 - 620,000; Full time

Job summary

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef to support the Executive Chef in delivering luxury culinary experiences across busy outlets and events.

You will lead daily kitchen operations, develop the team, ensure flavour, presentation, hygiene and allergen controls, and mentor staff to sustain consistency during peak service. This role offers the chance to contribute to a renowned luxury hotel with a strong culture of creativity and accountability.

Qualifications

• Culinary degree or equivalent professional qualification.
• Minimum 5 years' experience in high-end or luxury kitchens.
• At least 2 years' experience in a supervisory or management role.
• Experience within luxury or fine-dining establishments is preferred.
• Strong knowledge of contemporary cooking techniques, ingredient sourcing and menu costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Excellent attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, hygiene, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem‑solving skills.
• Ability to remain calm and make sound decisions during high-pressure service.
• Creativity and innovation while maintaining established culinary and brand standards.

Responsibilities

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and maintain consistent flavour, portion sizes and plating.
• Mentor and train kitchen staff to strengthen skills and professional standards.
• Support staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Conduct regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.
• Lead by example through professionalism, reliability and accountability.

Skills

Culinary leadership

Menu development

HACCP compliance

Staff mentoring

Inventory control

Food presentation

High-end kitchen

Allergen management

Education

Culinary degree

Job description

Exceptional food comes from a kitchen where creativity, consistency and strong leadership work together.
At The President Hotel in Bantry Bay, Cape Town, we're looking for an experienced, hands‑on Sous Chef to support the Executive Chef in delivering exceptional culinary experiences across a very busy kitchen with multiple food and beverage outlets and large conferences and events.
As we continue our journey toward luxury, you'll help lead daily kitchen operations, develop the team and maintain high standards of flavour, presentation, hygiene and accountability.
If you take pride in leading by example, mentoring chefs and delivering consistent quality during busy service, this opportunity is for you.

MINIMUM REQUIREMENTS

• Culinary degree or equivalent professional qualification.
• Minimum 5 years' experience in high-end or luxury kitchens.
• At least 2 years' experience in a supervisory or management role.
• Experience within luxury or fine-dining establishments is preferred.
• Strong knowledge of contemporary cooking techniques, ingredient sourcing and menu costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Excellent attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, hygiene, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem‑solving skills.
• Ability to remain calm and make sound decisions during high-pressure service.
• Creativity and innovation while maintaining established culinary and brand standards.

KEY RESPONSIBILITIES

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and maintain consistent flavour, portion sizes and plating.
• Mentor and train kitchen staff to strengthen skills and professional standards.
• Support staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Conduct regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.
• Lead by example through professionalism, reliability and accountability.

WHY JOIN THE PRESIDENT HOTEL

Join Cape Town's Most Loved Hotel and be part of our journey toward luxury. Develop your culinary leadership alongside experienced chefs while helping shape a kitchen committed to creativity, consistency and exceptional dining experiences.
We offer a competitive salary, company contributions toward benefits and an outstanding team culture where you can contribute, grow and feel part of the team.